Antiqvvm
Antiqvvm, a gorgeous fine dining restaurant Porto, Portugal, opened in 2012. Nestled within the mesmerizing Palácio das Artes, a former 19th-century palace overlooking the Douro River, the restaurant's setting is an ode to timeless elegance. Antiqvvm aims to create an unforgettable dining experience that marries the best of traditional Portuguese flavors with a modern twist. At the heart of Antiqvvm's success is its visionary chef, Vítor Matos. A culinary maestro with a penchant for innovation, Chef Matos has garnered extensive experience in Michelin-starred kitchens around the world. His deep-rooted respect for local ingredients and techniques, coupled with his unwavering commitment to pushing boundaries, has earned him a reputation as a trailblazer in Portuguese haute cuisine. In 2016, just four years after its establishment, Antiqvvm received its first Michelin star. This coveted accolade was a testament to the restaurant's dedication to excellence and its ability to offer a truly exceptional dining experience. The star brought global attention to the vibrant food scene in Porto and solidified Antiqvvm's position among the world's finest restaurants.
When you first step out of the car you are greeted with a large, white building and a fountain. To the left are some stairs that bring you down to the entrance. Upon entry, we were guided out to a large courtyard which overlooks the beautiful Douro River and city across the water.The view seriously could not have been more picturesque, surrounded by lush greenery and flowers. Out in the courtyard we were presented cocktail menus for a little aperitif before going inside (we chose port tonics, of course).
After our drinks, we were brought to our table which was by the window looking out at the courtyard. Our server asked us about our allergies and if we were doing the wine pairing, then the bread came out. We selected from 4 different types of bread: pumpkin, baguette, olive, and wheat.
The breads were really incredible, especially the pumpkin which seemed to be a common flavor we saw often throughout the city. On the table was also a selection of 3 different butters, seaweed, plain, and beet. Now we can dive into the eight courses that were presented. We chose the tasting menu called “sensory moments.”
Influences
Among the symphony of courses presented, one that stood out prominently was "Influences." The combination of salmon and apple was surprisingly perfect and I never would have thought to pair the two flavors. The delicate sweetness of the apple balanced the saltiness of the fish. The addition of fennel added some vibrancy, and overall, this was Summer’s favorite course. Accompanying this dish was Vado Perpetuum, a refreshing sparkling wine that tasted a bit like apple but not so sweet. This was also one of our favorite wine pairings and one we will be purchasing for ourselves for sure.
Timeless
The foie gras and smoked eel, though classic components, took a back seat to the citrus and pineapple, which assumed the spotlight. The best part of this was the Elderberry Brioche. It was a combination of sweetness, stickiness, and fluffiness that was better than any brioche I’ve ever had. I need to emphasize, I could have eaten an entire plate of this bread.
Contrasts
While the tasting experience remained remarkable, "Contrasts" proved to be a dish of mixed sentiments. The ensemble of scallop, jus, bacon, fish broth, and prawns aimed for a symphony of savory notes. However, the richness of the jus and broths overpowered the delicate scallop for me. The combination had potential, but it struggled to find the balance between enhancing and overpowering the central ingredient.
Coral
"Coral" emerged as a highlight, celebrating the ocean's bounty. The fresh mullet and prawn paired perfectly with the umami flavor of sea urchin. The dish was visually very beautiful with the ice plant garnish and also very pleasant to eat. The fact that they created a paste of the urchin was really interesting and I think exemplified the creativity of the restaurant.
Falling Leaves
"Falling Leaves" held the promise of being a favorite, yet the experience was tinged with a touch of disappointment. While the individual elements—veal, ravioli, truffle, onion, cabbage, and grain mustard—were delicious, they harmonized too closely in flavor. The lack of starch to absorb and disperse these flavors left a slight void. However, the vibrant burst of the grain mustard provided a welcome contrast to the dish.
Classic Revival
The "Classic Revival" course was the most surprising. Pigeon was the star of the show and it was both of our first times trying pigeon so we were excited and quite curious as you can imagine. The consensus is that it is completely delicious – much more tender than we had expected and to be honest I don’t know if I could tell the difference between this pigeon and duck. It was not gamey at all which was really surprising, and it paired well with the vanilla, pineapple, and parsnip flavors that accompanied it. The foie gras on the plate also added a really nice buttery depth to the dish which Summer especially liked. This was a top course for us and a new food added to our repertoire!
Lemon Pie
The Lemon pie was a deconstructed approach to a classic. The lemon was presented in a multitude of ways, candied lemon, lemon powder, lemon sauce, and lemon jellies. The other red jelly on the plate was a grapefruit, which added a bitterness to the strong sweet and citrusy flavors. The ball in the center is actually a white chocolate mold, filled with the lemon pie filling. I really did enjoy that each bite could be different, since the lemon was presented is so many ways it allowed for more diverse flavors on what would normally be a straightforward dish.
Mignardises
Overall, it was completely worth the $250 a person for us to have this experience in such a gorgeous setting. We love to try new places and learn so much each time; for instance, we like pigeon. Who knew? Would we recommend it as a must visit? Probably not, but only because there are many other fine dining restaurants in Porto that encapsulate Portuguese cuisine and culture in perhaps a more authentic way. Something about the atmosphere was a bit detached and the courses at certain points left something to be desired. We have only been to one other Michelin starred restaurant, Anair, in Ireland and I would say that was a better experience, if I had to compare. The view from Antiqvvm’s courtyard is unmissable, however and if it was possible to sit out there and enjoy a cocktail I would absolutely recommend that and perhaps a more relaxed lunch service if you are in the area.
Our digestive was a beautiful display of chocolates, tarts, macarons, and orange gummies. We both ordered an espresso BUT for some reason after a $500 meal we had to pay for the individual espresso’s and they were $4 a piece. At the end of the day $8 on a $500 meal is nothing, but its principle. It just felt sneaky and unnecessary when you could just factor that into the initial price. We are in Europe, who isn’t going to order an espresso after the meal.